Lemon Pound Cake

This makes a tasty brunch treat (think coffee cake but with lemons) but can be served any time of the day.

Ingredients:

1/4 cup butter, softened

3/4 cup sugar

3 large eggs

2 tablespoons olive oil

2 tablespoons lemon juice

2 teaspoons grated lemon peel

1 teaspoon vanilla extract

2 tablespoons poppy seeds, optional

1-1/2 cups all-purpose flour

2-1/2 teaspoons baking powder

1 teaspoon salt

1 cup fat-free vanilla Greek yogurt

Cooking spray

Sugar

Materials:

Measuring cups

Measuring spoons

9×5 loaf pan

Large bowl

Medium bowl

Directions:

Preheat oven to 350°. Coat a 9×5 inch loaf pan with cooking spray.

In a large bowl, beat butter and sugar until crumbly. Add eggs, one at a time, beating after each addition. Beat in oil, juice, peel, vanilla extract and, if desired, poppy seeds. In medium bowl, whisk flour, baking powder and salt; add to creamed mixture alternately with yogurt, beating just until combined.

Pour mixture into prepared pan. Sprinkle top with 3-4 tablespoons of Tubinado Cane Sugar. Bake 50-60 minutes or until a toothpick inserted in center comes out clean. Cool in pan 10 minutes; then remove to a wire rack to cool completely.